Marcella Hazan'S Classic Tomato Sauce Gets A Tweak

• 1/2 large white onion
• 4 cloves of garlic
• 2-3 tablespoons extra virgin olive oi
• 1 28 oz can San Marzano whole peeled tomatoes
• 5 tablespoons butter
• 1/2 pound pasta of you choice
• 1 ball of burrata
• freshly grated parmesan
• a few leaves of fresh basil

1. Prep - dice your onion and garlic.
2. Over medium-low heat, coat a heavy bottomed deep pan with olive olive - we used a deep cast iron.
3. Saute onions for 3-5 minutes, so they are soft and starting to turn translucent. Aim for low and slow.
4. Add garlic and cook another 3-5 minutes, until the garlic is turning light golden brown and your kitchen gets that glorious garlic and onion smell.
5. Add can of tomatoes, pinch of salt and pepper and set to simmer. Stir occasionally and adjust salt and pepper as needed. Let this go for 30-40 minutes.
6. Meanwhile, bring a pot of super salty water to boil for pasta. When you've got a rolling boil add the pasta and cook pasta to al dente.
7. Strain pasta and stir into sauce.
8. Plate the pasta and add a healthy dollop of burrata, grating of fresh parmesan, and slivers of fresh basil.
9. Enjoy!

white onion, garlic, extra virgin olive, san, butter, pasta, burrata, parmesan, fresh basil

Taken from food52.com/recipes/81018-marcella-hazan-s-classic-tomato-sauce-gets-a-tweak (may not work)